To transfer the crust to the pan, I find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan.

Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan.

Make sure that the dough is allowed to settle completely into the pan.

Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute.

Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim.

Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.

To decorate the rim, fold under the excess dough then just press it all around with the back of a fork.

For a slightly more advanced look, press the thumb and forefinger of one hand together.

Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between.